JP6018490B2 - Bread quality improver and bread production method using the same - Google Patents
Bread quality improver and bread production method using the same Download PDFInfo
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- JP6018490B2 JP6018490B2 JP2012259697A JP2012259697A JP6018490B2 JP 6018490 B2 JP6018490 B2 JP 6018490B2 JP 2012259697 A JP2012259697 A JP 2012259697A JP 2012259697 A JP2012259697 A JP 2012259697A JP 6018490 B2 JP6018490 B2 JP 6018490B2
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- 235000008429 bread Nutrition 0.000 title claims description 121
- 238000004519 manufacturing process Methods 0.000 title claims description 18
- 235000013312 flour Nutrition 0.000 claims description 93
- 241000209140 Triticum Species 0.000 claims description 11
- 235000021307 Triticum Nutrition 0.000 claims description 11
- 239000004480 active ingredient Substances 0.000 claims description 9
- UZFMOKQJFYMBGY-UHFFFAOYSA-N 4-hydroxy-TEMPO Chemical group CC1(C)CC(O)CC(C)(C)N1[O] UZFMOKQJFYMBGY-UHFFFAOYSA-N 0.000 claims description 2
- -1 nitroxy radical compound Chemical class 0.000 description 38
- 239000003795 chemical substances by application Substances 0.000 description 25
- 239000000203 mixture Substances 0.000 description 21
- 235000018102 proteins Nutrition 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 10
- 239000000843 powder Substances 0.000 description 8
- 239000008384 inner phase Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- GDOPTJXRTPNYNR-UHFFFAOYSA-N methyl-cyclopentane Natural products CC1CCCC1 GDOPTJXRTPNYNR-UHFFFAOYSA-N 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 239000008385 outer phase Substances 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 239000007800 oxidant agent Substances 0.000 description 3
- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 239000004366 Glucose oxidase Substances 0.000 description 2
- 108010015776 Glucose oxidase Proteins 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 239000004153 Potassium bromate Substances 0.000 description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 229940116332 glucose oxidase Drugs 0.000 description 2
- 235000019420 glucose oxidase Nutrition 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 229940094037 potassium bromate Drugs 0.000 description 2
- 235000019396 potassium bromate Nutrition 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- QYTDEUPAUMOIOP-UHFFFAOYSA-N TEMPO Chemical group CC1(C)CCCC(C)(C)N1[O] QYTDEUPAUMOIOP-UHFFFAOYSA-N 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229940105657 catalase Drugs 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012847 fine chemical Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940059442 hemicellulase Drugs 0.000 description 1
- 108010002430 hemicellulase Proteins 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 235000012780 rye bread Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000012773 waffles Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、良好な風味と食感を有するパン類の提供に関する。 The present invention relates to the provision of breads having good flavor and texture.
通常、パンの製造には、ボリュームのある外観とソフトな食感をパンに与えるために、パン用小麦粉として知られる特定の種類の強力粉が用いられている。さらに、パンの膨らみを良くし外相や内相および食感により優れたパンを得るため、従来、製法や材料の配合に様々な工夫が施されてきた。例えば、アスコルビン酸や臭素酸カリウムなどの酸化剤をパンの品質改良剤として使用することや、さらに酸化剤に加えて、ヘミセルラーゼ、グルコースオキシダーゼ、カタラーゼ、α−アミラーゼなどの酵素、グルテン、乳化剤などを添加することが行われている（特許文献１〜５）。 Usually, in the manufacture of bread, a specific type of strong flour known as bread flour is used to give the bread a voluminous appearance and a soft texture. Furthermore, in order to improve bread bulge and to obtain a bread excellent in outer phase, inner phase and texture, various methods have been conventionally applied to the production method and the blending of materials. For example, using an oxidizing agent such as ascorbic acid or potassium bromate as a quality improver for bread, and in addition to the oxidizing agent, enzymes such as hemicellulase, glucose oxidase, catalase, α-amylase, gluten, emulsifier, etc. Is added (patent documents 1 to 5).
しかし、上記のような品質改良剤の効果は必ずしも満足できるものではなかった。これらの品質改良剤を使用した場合でも、パン用小麦粉を用いなければ、品質の良いパンを得ることは難しかった。 However, the effect of the quality improver as described above is not always satisfactory. Even when these quality improvers were used, it was difficult to obtain good quality bread without using bread flour.
本発明は、外相や内相および食感に優れたパンを得るためのパン類品質改良剤、特に、使用する小麦粉の種類に関わらず良好な品質のパンの製造を可能にするパン類品質改良剤を提供することを課題とする。 The present invention relates to a bread quality improving agent for obtaining a bread having an excellent outer and inner phase and texture, in particular, an improvement in bread quality that enables production of good quality bread regardless of the type of flour used. It is an object to provide an agent.
本発明者は、上記課題を解決すべく鋭意研究を重ねた結果、ニトロキシラジカル化合物、ヒドラジルラジカル化合物、アリロキシルラジカル化合物、トリチルラジカル化合物などの、常温、酸素存在下の状態において安定に存在する安定フリーラジカル化合物を生地に添加することにより、使用する小麦粉の種類に関わらず外相や内相に優れたパン類が得られることを見出し、本発明を完成した。 As a result of earnest research to solve the above problems, the present inventor has stably obtained a nitroxy radical compound, a hydrazyl radical compound, an allyloxyl radical compound, a trityl radical compound, etc. at room temperature and in the presence of oxygen. It was found that by adding the existing stable free radical compound to the dough, breads excellent in the outer phase and the inner phase can be obtained regardless of the type of flour used, and the present invention was completed.
すなわち、本発明は、常温、酸素存在下の状態において安定に存在する安定フリーラジカル化合物を有効成分とするパン類品質改良剤を提供する。
また本発明は、小麦粉と上記パン類品質改良剤とを含有することを特徴とするパン類用ミックスを提供する。
また本発明は、小麦粉と上記パン類品質改良剤とを用いることを特徴とするパン類の製造方法を提供する。
また本発明は、上記パン類用ミックスを用いることを特徴とするパン類の製造方法を提供する。
That is, the present invention provides a bread quality improver comprising as an active ingredient a stable free radical compound that exists stably at room temperature and in the presence of oxygen.
The present invention also provides a bread mix characterized by containing flour and the bread quality improving agent.
Moreover, this invention provides the manufacturing method of bread characterized by using wheat flour and the said bread quality improving agent.
Moreover, this invention provides the manufacturing method of bread characterized by using the said bread mix.
本発明のパン類品質改良剤を用いることにより、ボリュームがあり良好な焼き色の外相ときめ細かな内相とを有するパンを製造することができる。また、本発明のパン類品質改良剤を用いることにより、従来一般的に使用されているパン用小麦粉（強力粉、準強力粉）だけでなく、従来パンの製造に使用されていなかった中力粉や薄力粉からも良好な品質のパンを製造することができる。 By using the bread quality improver of the present invention, it is possible to produce a bread having a voluminous and good baked color outer phase and a fine inner phase. Moreover, by using the bread quality improving agent of the present invention, not only flour for bread (powerful flour, semi-strong flour) conventionally used but also medium strength flour that has not been used in the production of bread conventionally. Good quality bread can also be produced from the flour.
本発明は、外相および内相に優れたパンを得るためのパン類品質改良剤を提供する。より好適には、パンの膨らみを改善することにより、パンにボリュームと良好な焼き色を付すとともに、均等な気泡を生じさせて内相をきめ細やかにすることができるパン類品質改良剤を提供する。 The present invention provides a bread quality improving agent for obtaining bread having excellent outer and inner phases. More preferably, by improving the bread bulge, a bread quality improving agent is provided that can give the bread a volume and a good baked color, and can create uniform bubbles to make the inner phase finer. To do.
本発明のパン類品質改良剤は、常温、酸素存在下の状態において安定に存在する安定フリーラジカル化合物を有効成分とする。 The bread quality improver of the present invention comprises a stable free radical compound that is present stably at room temperature and in the presence of oxygen as an active ingredient.
本発明のパン類品質改良剤の有効成分として使用される上記安定フリーラジカル化合物の例としては、ニトロキシラジカル化合物が挙げられる。本明細書において、ニトロキシラジカル化合物とは、ＲＮ−Ｏ・〔ここで、Ｒは任意の基、・は不対電子を表す〕で表されるラジカル化合物であり、より具体的な例としては、２，２，６，６−テトラメチルピペリジン−１−オキシル（ＴＥＭＰＯ）誘導体が挙げられる。ＴＥＭＰＯ誘導体としては、以下に示す化合物が挙げられる。 Examples of the stable free radical compound used as an active ingredient of the bread quality improving agent of the present invention include nitroxy radical compounds. In the present specification, the nitroxy radical compound is a radical compound represented by RN-O. [Where R is an arbitrary group, · represents an unpaired electron], and more specific examples include: 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO) derivative. Examples of the TEMPO derivative include the following compounds.
上記に挙げたＴＥＭＰＯ誘導体のうち、４−ヒドロキシ−２，２，６，６−テトラメチルピペリジン−１−オキシル（ＴＥＭＰＯＬ）が好ましい。また上記に挙げたＴＥＭＰＯ誘導体は、いずれか単独で使用しても、２種以上を組み合わせて使用してもよい。 Of the TEMPO derivatives listed above, 4-hydroxy-2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPOL) is preferred. The TEMPO derivatives listed above may be used alone or in combination of two or more.
あるいは、本発明のパン類品質改良剤の有効成分として使用される上記安定フリーラジカル化合物は、ヒドラジルラジカル化合物、アリロキシルラジカル化合物、またはトリチルラジカル化合物などであってもよい。 Alternatively, the stable free radical compound used as an active ingredient of the bread quality improving agent of the present invention may be a hydrazyl radical compound, an allyloxyl radical compound, or a trityl radical compound.
従って、本発明のパン類品質改良剤は、ニトロキシラジカル化合物、ヒドラジルラジカル化合物、アリロキシルラジカル化合物およびトリチルラジカル化合物からなる群より選択される少なくとも１種の、常温、酸素存在下の状態において安定に存在する安定フリーラジカル化合物を有効成分として含有することができる。好ましくは、本発明のパン類品質改良剤の有効成分である当該安定フリーラジカル化合物は、ニトロキシラジカル化合物、より好ましくは上記に挙げたＴＥＭＰＯ誘導体を含む。さらに好ましくは、本発明のパン類品質改良剤は、上記に挙げたＴＥＭＰＯ誘導体からなる群より選択される少なくとも１種を有効成分として含有し、なお好ましくは、４−ヒドロキシ−２，２，６，６−テトラメチルピペリジン−１−オキシル（ＴＥＭＰＯＬ）を有効成分として含有する。 Therefore, the bread quality improver of the present invention is at least one selected from the group consisting of a nitroxy radical compound, a hydrazyl radical compound, an allyloxyl radical compound and a trityl radical compound, at room temperature and in the presence of oxygen. The stable free radical compound which exists stably in can be contained as an active ingredient. Preferably, the stable free radical compound which is an active ingredient of the bread quality improving agent of the present invention includes a nitroxy radical compound, more preferably a TEMPO derivative listed above. More preferably, the bread quality improving agent of the present invention contains at least one selected from the group consisting of the TEMPO derivatives listed above as an active ingredient, and more preferably 4-hydroxy-2,2,6. , 6-Tetramethylpiperidine-1-oxyl (TEMPOL) is contained as an active ingredient.
上記ニトロキシラジカル化合物、ヒドラジルラジカル化合物、アリロキシルラジカル化合物およびトリチルラジカル化合物は、市販品を利用することができる。例えば、上述したＴＥＭＰＯ誘導体は、関東化学株式会社、Ｓｉｇｍａ−Ａｌｄｒｉｃｈ、Ｈａｍｓａ Ｆｉｎｅ Ｃｈｅｍｉｃａｌｓ等から購入することができる。 Commercially available products can be used as the nitroxy radical compound, hydrazyl radical compound, allyloxyl radical compound, and trityl radical compound. For example, the TEMPO derivative mentioned above can be purchased from Kanto Chemical Co., Inc., Sigma-Aldrich, Hamsa Fine Chemicals, and the like.
本発明のパン類品質改良剤は、上記安定フリーラジカル化合物からなるものであってもよいが、上記安定フリーラジカル化合物以外に、グルコースオキシダーゼ、アミラーゼ、プロテアーゼ等の酵素、臭素酸カリウムやアスコルビン酸等の酸化剤、システイン等の還元剤、イーストフード、グルテン、乳化剤などの成分をさらに含有していてもよい。これらの成分は、上記安定フリーラジカル化合物と混合されたプレミックスとして提供されてもよいが、別々に提供されてもよい。 The bread quality improving agent of the present invention may be composed of the above stable free radical compound, but in addition to the above stable free radical compound, enzymes such as glucose oxidase, amylase and protease, potassium bromate, ascorbic acid and the like It may further contain components such as an oxidizing agent, a reducing agent such as cysteine, yeast food, gluten, and an emulsifier. These components may be provided as a premix mixed with the stable free radical compound, but may also be provided separately.
上記本発明のパン類品質改良剤を用いてパン類を製造することができる。製造するパン類としては、小麦粉を主原料とするパンであれば特に限定されず、食パン（イギリスパン等）、リッチパン（バターロール、菓子パン、総菜パン、クロワッサン、デニッシュ等）、フランスパン（フィセル、バタール等）、ドイツパン（カイザーゼンメル、ライ麦パン等）、イタリアパン（フォカッチャ、パネトーネ等）、ベルギーパン（ワッフル等）などの様々な種類のパン類が挙げられる。 Bread can be produced using the bread quality improver of the present invention. The bread to be produced is not particularly limited as long as it is a bread mainly made of wheat flour, bread (English bread etc.), rich bread (butter roll, sweet bread, prepared bread, croissant, Danish etc.), French bread (Fisell, And various types of breads such as German bread (Kaisersenmel, rye bread, etc.), Italian bread (Focaccia, Panettone, etc.), and Belgian bread (waffle, etc.).
本発明のパン類の製造方法は、上記本発明のパン類品質改良剤を用いること以外は、通常のパンの製造方法に従って行えばよい。すなわち、小麦粉を主原料とし、これに水分、イースト、乳、卵、油脂、塩、糖類などの他の原料、および本発明のパン類品質改良剤を添加して混捏し、得られた生地を、通常の手順で発酵、成型、焼成すればよい。本発明のパン類品質改良剤は、ストレート法、中種法、湯種法等の何れの製パン方法にも適用できる。本発明のパン類品質改良剤をパン類の製造に使用することにより、パン類の品質を改良することができ、外相および内相に優れたパン類を得ることができる。 What is necessary is just to perform the manufacturing method of the bread of this invention according to the manufacturing method of a normal bread except using the bread quality improving agent of the said invention. That is, using flour as a main ingredient, adding other ingredients such as moisture, yeast, milk, eggs, fats and oils, salt and sugar, and the bread quality improver of the present invention to knead, the dough obtained What is necessary is just to ferment, shape | mold and bake by a normal procedure. The bread quality improving agent of the present invention can be applied to any bread making method such as a straight method, a medium seed method, and a hot water seed method. By using the bread quality improving agent of the present invention for the production of breads, the quality of breads can be improved, and breads excellent in the external phase and the internal phase can be obtained.
さらに、本発明のパン類の製造方法によれば、本発明のパン類品質改良剤を用いることにより、いわゆるパン用小麦粉だけでなく、それ以外の他の強力粉、中力粉、薄力粉などの従来製パンに使用されていなかった小麦粉を原料小麦粉として使用した場合であっても、良好な外相および内相を有するパン類を得ることができる。 Furthermore, according to the bread manufacturing method of the present invention, by using the bread quality improver of the present invention, not only so-called flour for bread, but also other conventional strong flour, medium flour, soft flour, etc. Even when flour that has not been used for breadmaking is used as raw flour, breads having good outer and inner phases can be obtained.
従って、本発明のパン類品質改良剤を用いたパン類の製造方法においては、パン用小麦粉として知られる特定の強力粉だけでなく、パン用小麦粉以外の他の強力粉、中力粉、または薄力粉を原料小麦粉として使用することができる。原料小麦粉は、上記パン用小麦粉、他の強力粉、中力粉および薄力粉のうちのいずれか１種であっても、またはいずれか２種以上の混合物であってもよい。 Therefore, in the method for producing bread using the bread quality improving agent of the present invention, not only a specific strong flour known as bread flour but also other strong flour, medium flour, or weak flour other than bread flour. Can be used as raw flour. The raw material flour may be any one of the above flour for bread, other strong flour, medium flour and thin flour, or a mixture of any two or more thereof.
本発明のパン類の製造方法における本発明のパン類品質改良剤の使用量は、上記原料小麦粉の粉体質量に対して１０ｐｐｍ〜２０００ｐｐｍ（当該パン類品質改良剤に含まれる上記安定フリーラジカル化合物としての量、以下同じ）であればよい。より具体的には、本発明のパン類品質改良剤の使用量は、原料小麦粉として強力粉を用いる場合、当該強力粉の粉体質量に対して１０ｐｐｍ〜２０００ｐｐｍ、好ましくは１５ｐｐｍ〜２０００ｐｐｍであり得、原料小麦粉として中力粉を用いる場合、当該中力粉の粉体質量に対して１０ｐｐｍ〜２０００ｐｐｍ、好ましくは１５ｐｐｍ〜２０００ｐｐｍであり得、原料小麦粉として薄力粉を用いる場合、当該薄力粉の粉体質量に対して１０ｐｐｍ〜１００ｐｐｍ、好ましくは１０ｐｐｍ〜７５ｐｐｍであり得る。原料小麦粉が強力粉、中力粉および薄力粉の混合物である場合、当該原料小麦粉中の強力粉、中力粉および薄力粉の含有量に応じて、本発明のパン類品質改良剤の使用量を決定すればよい。 The amount of the bread quality improving agent of the present invention used in the bread manufacturing method of the present invention is 10 ppm to 2000 ppm based on the powder mass of the raw flour (the stable free radical compound contained in the bread quality improving agent). As long as it is the same). More specifically, the use amount of the bread quality improver of the present invention may be 10 ppm to 2000 ppm, preferably 15 ppm to 2000 ppm, based on the powder mass of the strong flour when the strong flour is used as the raw flour. When using medium flour as wheat flour, it can be 10 ppm to 2000 ppm, preferably 15 ppm to 2000 ppm, based on the powder mass of the medium flour, and when using flour as the raw material flour, based on the powder mass of the flour It can be 10 ppm to 100 ppm, preferably 10 ppm to 75 ppm. When the raw material flour is a mixture of strong flour, medium flour and thin flour, if the amount of the bread quality improver of the present invention is determined according to the content of the strong flour, medium flour and thin flour in the raw flour Good.
あるいは、本発明のパン類の製造方法における本発明のパン類品質改良剤の使用量は、上記原料小麦粉中のタンパク質の質量に対して７５ｐｐｍ〜２００００ｐｐｍ（当該パン類品質改良剤に含まれる上記安定フリーラジカル化合物としての量、以下同じ）であればよい。より具体的には、本発明のパン類品質改良剤の使用量は、原料小麦粉として強力粉を用いる場合、当該強力粉中のタンパク質の質量に対して７５ｐｐｍ〜２００００ｐｐｍ、好ましくは１１９ｐｐｍ〜１５８７３ｐｐｍであり得、原料小麦粉として中力粉を用いる場合、当該中力粉中のタンパク質の質量に対して９５ｐｍ〜２００００ｐｐｍ、好ましくは１４５．６ｐｐｍ〜１９４１７．５ｐｐｍであり得、原料小麦粉として薄力粉を用いる場合、当該薄力粉中のタンパク質の質量に対して１１０ｐｐｍ〜１５００ｐｍ、好ましくは１１７．６ｐｐｍ〜８８２．４ｐｐｍであり得る。原料小麦粉が強力粉、中力粉および薄力粉の混合物である場合、当該原料小麦粉中の強力粉、中力粉および薄力粉の含有量およびそれらに含まれるタンパク質の量に応じて、本発明のパン類品質改良剤の使用量を決定すればよい。 Alternatively, the amount of the bread quality improver of the present invention used in the method for producing bread of the present invention is 75 ppm to 20000 ppm relative to the mass of the protein in the raw flour (the above-mentioned stability contained in the bread quality improver). The amount as a free radical compound, the same applies hereinafter). More specifically, the amount of the bread quality improver of the present invention used may be 75 ppm to 20000 ppm, preferably 119 ppm to 15873 ppm, based on the mass of protein in the strong flour when using strong flour as the raw flour. When using a medium flour as the raw flour, it can be 95 pm to 20000 ppm, preferably 145.6 ppm to 19417.5 ppm, based on the mass of the protein in the intermediate flour, and when using a weak flour as the raw flour, It may be 110 ppm to 1500 pm, preferably 117.6 ppm to 882.4 ppm, based on the mass of the protein. When the raw flour is a mixture of strong flour, medium flour and weak flour, the bread quality of the present invention is improved according to the content of strong flour, medium flour and weak flour in the raw flour and the amount of protein contained in them. What is necessary is just to determine the usage-amount of an agent.
本発明のパン類の製造方法においては、生地の製造過程で、上記原料小麦粉や他の原料とパン類品質改良剤とを別々に添加して混捏してもよいが、上記原料小麦粉とパン類品質改良剤とを、必要に応じてや他の原料とともに予め混合したパン類用ミックスを用いてもよい。 In the bread manufacturing method of the present invention, the raw flour and other raw materials and the bread quality improver may be added and kneaded separately in the dough manufacturing process. You may use the mix for breads which mixed the quality improving agent beforehand with other raw materials as needed.
上記パン類用ミックスは、上記原料小麦粉と本発明のパン類品質改良剤とを含有していればよく、また必要に応じて上述した他の原料を含んでいてもよい。当該パン類用ミックスにおける本発明のパン類品質改良剤の含有量は、当該パン類用ミックス中の原料小麦粉の紛体質量または原料小麦粉中のタンパク質の質量に対する上記安定フリーラジカル化合物の量として、上述したとおりの量であればよい。 The said bread mix should just contain the said raw material flour and the bread quality improving agent of this invention, and may contain the other raw material mentioned above as needed. The content of the bread quality improver of the present invention in the bread mix is the amount of the stable free radical compound described above relative to the powder mass of the raw flour in the bread mix or the mass of the protein in the raw flour. It is sufficient if the amount is as it is.
すなわち、本発明のパン類用ミックスの例として、以下が挙げられる。
（ａ）原料小麦粉が強力粉であり、且つ本発明のパン類品質改良剤に含まれる上記安定フリーラジカル化合物の量が、該強力粉の粉体質量に対して１０ｐｐｍ〜２０００ｐｐｍ、好ましくは１５ｐｐｍ〜２０００ｐｐｍであるパン類用ミックス。
（ｂ）原料小麦粉が中力粉であり、且つ本発明のパン類品質改良剤に含まれる上記安定フリーラジカル化合物の量が、該中力粉の粉体質量に対して１０ｐｐｍ〜２０００ｐｐｍ、好ましくは１５ｐｐｍ〜２０００ｐｐｍの量であるパン類用ミックス。
（ｃ）原料小麦粉が薄力粉であり、且つ本発明のパン類品質改良剤に含まれる上記安定フリーラジカル化合物の量が、該薄力粉の粉体質量に対して１０ｐｐｍ〜１００ｐｐｍ、好ましくは１０ｐｐｍ〜７５ｐｐｍの量であるパン類用ミックス。
（ｄ）（ａ）〜（ｃ）のいずれか２種以上の混合物であるパン類用ミックス。
That is, the following is mentioned as an example of the bread mix of the present invention.
(A) The raw wheat flour is a strong flour, and the amount of the stable free radical compound contained in the bread quality improving agent of the present invention is 10 ppm to 2000 ppm, preferably 15 ppm to 2000 ppm with respect to the powder mass of the strong flour. A certain bread mix.
(B) The raw wheat flour is medium flour, and the amount of the stable free radical compound contained in the bread quality improver of the present invention is 10 ppm to 2000 ppm, preferably the powder mass of the medium flour A bread mix with an amount of 15 ppm to 2000 ppm.
(C) The raw wheat flour is a weak flour, and the amount of the stable free radical compound contained in the bread quality improving agent of the present invention is 10 ppm to 100 ppm, preferably 10 ppm to 75 ppm, based on the powder mass of the weak flour. A mix for bread.
(D) A bread mix that is a mixture of any two or more of (a) to (c).
また、本発明のパン類用ミックスの例として、以下が挙げられる。
（ａ’）原料小麦粉が強力粉であり、且つ本発明のパン類品質改良剤に含まれる上記安定フリーラジカル化合物の量が、該強力粉中のタンパク質の質量に対して７５ｐｐｍ〜２００００ｐｐｍ、好ましくは１１９ｐｐｍ〜１５８７３ｐｐｍであるパン類用ミックス。
（ｂ’）原料小麦粉が中力粉であり、且つ本発明のパン類品質改良剤に含まれる上記安定フリーラジカル化合物の量が、該中力粉中のタンパク質の質量に対して９５ｐｍ〜２００００ｐｐｍ、好ましくは１４５．６ｐｐｍ〜１９４１７．５ｐｐｍの量であるパン類用ミックス。
（ｃ’）原料小麦粉が薄力粉であり、且つ本発明のパン類品質改良剤に含まれる上記安定フリーラジカル化合物の量が、該薄力粉中のタンパク質の質量に対して１１０ｐｐｍ〜１５００ｐｍ、好ましくは１１７．６ｐｐｍ〜８８２．４ｐｐｍの量であるパン類用ミックス。
（ｄ’）（ａ’）〜（ｃ’）のいずれか２種以上の混合物であるパン類用ミックス。
Examples of the bread mix of the present invention include the following.
(A ′) The raw wheat flour is a strong flour, and the amount of the stable free radical compound contained in the bread quality improving agent of the present invention is 75 ppm to 20000 ppm, preferably 119 ppm to the mass of the protein in the strong flour. A bread mix of 15873 ppm.
(B ′) The raw wheat flour is medium flour, and the amount of the stable free radical compound contained in the bread quality improver of the present invention is 95 pm to 20000 ppm relative to the mass of protein in the medium flour. Bread mix, preferably in an amount of 145.6 ppm to 19417.5 ppm.
(C ′) The raw wheat flour is a soft flour, and the amount of the stable free radical compound contained in the bread quality improving agent of the present invention is 110 ppm to 1500 pm, preferably 117. A bread mix in an amount of 6 ppm to 882.4 ppm.
(D ′) A bread mix which is a mixture of any two or more of (a ′) to (c ′).
次に実施例を示して本発明を更に詳細に説明するが、本発明は以下の実施例に限定されるものではない。 EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.
表１に記載の材料から、但し、パン類品質改良剤の種類または量を表２〜４に記載のとおり変更して、ホームベーカリー（型式ＳＤ−ＢＨ１０３、パナソニック製）を用いてパンを製造した。
製造されたパンについて、パンの高さおよび容積を測定した。さらに、５名のパネラーにより表５の評価基準でパン類品質改良剤無添加のパンをコントロールに、パン類品質改良剤を添加したパンの品質を３段階で評価し、平均点を求めた。
小麦粉の蛋白質量はケルダール（Ｋｊｅｌｄａｈｌ）法（ＡＡＣＣ Ｍｅｔｈｏｄｓ ４６−１２）に準じて測定し、窒素係数Ｎ＝５．７で計算した。
対蛋白質添加量は次の計算式により試算した。
対蛋白質添加量（ppm） ＝ 対粉添加量（ppm）÷ 小麦粉の蛋白質含量（%）× 100
Bread was produced from the materials listed in Table 1 except that the type or amount of the bread quality improver was changed as described in Tables 2 to 4 and a home bakery (model SD-BH103, manufactured by Panasonic) was used.
For the bread produced, the height and volume of the bread were measured. Further, the quality of bread added with bread quality improver was evaluated in three stages by 5 panelists according to the evaluation criteria shown in Table 5, and the average score was obtained.
The protein content of the wheat flour was measured according to the Kjeldahl method (AACC Methods 46-12) and calculated with a nitrogen coefficient N = 5.7.
The amount of protein added was estimated by the following formula.
Amount of protein added (ppm) = Amount of added flour (ppm) ÷ Protein content of flour (%) × 100
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